Karnataka
Open butter masala dosa
Why fold a dosa when you can lay the whole palya out like a red carpet with butter on top?
50 minTime
13 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original637kcal
13 gprotein
8 gfibre
50minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Pressure cook the potatoes with water to cover for 3 whistles. Let the pressure release naturally, then peel and break them into rough chunks.
- 2For the palya, heat the oil and splutter mustard. Add chana dal, urad dal and curry leaves, then onion, green chilli and ginger. Cook until the onion is soft, add turmeric, salt, the potato and a splash of water and mix gently.
- 3For the red chutney, soak the dried chillies in hot water for 10 minutes. Grind with garlic, coconut, roasted chana and a pinch of salt to a thick paste with very little water.
- 4Heat a cast iron tawa on medium high. Sprinkle a few drops of water; when they sizzle and vanish, wipe the tawa with an oiled onion half. Pour a ladle of batter in the centre and spread it outwards in circles.
- 5Dot with a teaspoon of butter and cook on medium until the underside turns golden. Spread a spoon of red chutney thinly over the top.
- 6Spread a generous layer of palya over the whole dosa, top with another knob of butter and slide it onto the plate flat. Do not fold. Repeat with the rest.
- 7Serve straight away with coconut chutney and sambar on the side.
Serve it like this
Slide the dosa onto a large plate, still open, with butter melting on top. Coconut chutney and sambar in small bowls alongside.
